I love avo eggs, and the sweet cantaloupe and savory zucchini strips really go well together. The zucchini strips need to be made a little bit ahead of time. I dehydrated mine just long enough to soften them, about two hours. These can be dehydrated overnight and put together the next morning.

Peel the zucchini and slice into very thin strips. This can be done on a mandoline slicer or with a sharp knife. In a small cup, whisk together the olive oil, agave, balsamic vinegar, salt, onion powder, garlic powder, and liquid smoke. Pour over the zucchini strips (a lidded container works well, I use a zip lock box). Once coated, lay the zucchini on lined dehydrator sheets and dehydrate at 105 degrees overnight, or until softened.

To assemble, just slice the cantaloupe and wrap with the softened zucchini slices. Cut the avocados in half, put a dollop of agave in the center, and sprinkle with a bit of salt and pepper.

calories: 411

fat: 27 gr

carbs: 42 gr

protein: 5 gr

Lunch

Zucchini Pasta with Marinara Sauce

serves 2 ~ $1.79 per serving

2 ripe tomatoes ($1.00)

6 pieces sun dried tomatoes (see below for how) ($1.50)

1 small onion

1/2 red bell pepper ($.50)

1 tablespoon coconut nectar ($.18)

2 tablespoons olive oil ($.20)

1 teaspoon dried basil ($.10)

1 teaspoon dried oregano ($.10)

1/2 teaspoon salt

1/4 teaspoon pepper

2 medium zucchini, noodled and marinated ($1.00)

This marinara sauce tastes just like I remember Spaghetti-Os tasting. I haven't eaten them in many years, so excuse me if my memory isn't totally accurate. A little bit of sweetness is the trick, I think.

Puree the sauce ingredients in a food processor fitted with an "S" blade. Let process for a few minutes until very creamy (or don't process as long if you like it more chunky, but it won't be like Spaghetti-Os!).

Make noodles in your usual way from the zucchini. I marinated mine for about an hour in a tablespoon of the basil and oregano flavored olive oil from last week, with a bit of salt. Serve with the marinara sauce and a dash of basil and oregano.

calories: 286

fat: 15 gr

carbs: 62 gr

protein: 7 gr

Dinner

Hummus Pizza

serves 4 ~ $1.80 per serving

crust

1 cup ground flax seeds ($.50)

1/2 cup whole flax seeds ($.30)

1 cup water

6 carrots ($1.20)

1 red bell pepper ($.59)

1 medium onion ($.05)

2 cloves garlic

1/2 teaspoon salt

1/4 teaspoon cayenne

hummus

2 zucchini, peeled and chopped ($1.29)

2 tablespoons tahini ($.20)

1 tablespoon olive oil ($.10)

1/2 onion, chopped

1 teaspoon cumin

1 clove garlic

1/2 teaspoon salt

toppings

1 tomato, sliced ($2.00)

1 onion, thinly sliced ($.05)

4 oz mushrooms, marinated and dehydrated (optional) ($1.10)

This doesn't taste like traditional pizza, and it's also not quite like a tostada ... but I've called it pizza because that's what it looks like.

The crust can be started the evening before and left in the dehydrator to get crispy. Start by soaking the ground and whole flax seeds in the one cup water. They will get gelatinous and this is what helps hold the crust together.

While the flax is soaking, in food processor fitted with an "S" blade, process the remaining crust ingredients until smooth. Stir into the soaked flax. Spread thinly on teflex or plastic covered dehydrator trays.

Let dehydrate for a couple hours, then score into desired shapes and flip. Peel the sheet off the back of the crust and let it finish drying on the screen.

To make the hummus, simply process all the ingredients in the food processor with the "S" blade until very smooth.

Assemble the pizzas by breaking the crusts long the score lines, spreading on a layer of hummus, and adding the toppings.

calories: 351

fat: 25 gr

carbs: 23 gr

protein: 12 gr

Dessert

Pizza Pie

serves 4 ~ $1.51 per serving

3/4 cup walnuts ($1.50)

3/4 cup raisins ($1.00)

1/2 cup cashews ($1.00)

1/2 cup water

1 tablespoon agave ($.10)

1/4 teaspoon salt

3/4 cup strawberries ($1.50)

2 tablespoons agave ($.20)

2 bananas, grated ($.30)

1 kiwi, sliced and quartered ($.45)

This is such a fun dessert! To make the crust, in a food processor fitted with an "S" blade, process the walnuts and raisins until they're ground up fairly well and start clumping together. Press into a dinner plate or pie plate (or a small pizza pan!).

In a bullet type blender, puree the cashews, water, agave, and salt until creamy, which takes a few minutes. Once blended, pop in the freezer to chill for a few minutes.

Again using a bullet type blender, puree the strawberries and agave until very smooth.

Using a food processor fitted with a grating blade, grate the bananas (almost unripe bananas work the best).

To assemble, spoon a layer of cashew cream on the crust, spreading almost to the edge of the crust. Spoon a layer of strawberry puree on top of the cashew cream. Sprinkle the grated bananas over the strawberry puree (the bananas will be a bit gooey, so it takes a bit of finessing). Top with the cut kiwi. Let chill in the refrigerator for at least an hour before cutting into pizza shaped wedges and serving.

What can I say--everything looks so incredible! My kids are going to freak over that dessert pizza!!I want to make your regular pizza but I still need to figure out a crust w/o flax. I wonder if oat groats would work?Peace & Raw Health,Elizabeth

Yummy! I'm curious about the size of the zucchini you used - are they the very small ones? After you've chopped them, about how many cups of zucchini do you get - that would help explain proportions w the tahini, etc. Thank you!

Today is my first raw day, and I'm very nervous. I've been a vegan for many years, but doing raw - at least part time - has been appealing to me for months. I saw this blog yesterday, and I'm going to make the zucchini dish for my lunch today. Thanks!